Friday, January 18, 2013

Cranberry Cobbler

I made this for my husband's birthday instead of cake because we never eat a whole cake, and he's not that fond of really sweet things anyway.  This is a great blend of tart and sweet, and it's quick and easy too.

Cranberry Cobbler


6 Tbsp butter -- melted
1 1/4 cups fresh or frozen cranberries (thaw if frozen)
3/4 cup plus 1 Tbsp sugar -- divided
1 cup all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1 large egg


Preheat oven to 350.  Grease an 8" x 8" glass baking dish and set aside.  In a small bowl, stir together cranberries and 1 Tbsp sugar.

In a large bowl, whisk together the flour, baking powder, salt, and 3/4 cup sugar.  In another small bowl, whisk together the milk and egg, then whisk in the melted butter.  Whisk wet mixture into dry mixture until combined.

Pour batter into pan and sprinkle cranberries and any loose sugar on top.  Bake 25 to 30 minutes, or until center springs back when touched.  Let cool 15 minutes before serving.

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